The Best Huevos Rancheros with Chorizo Recipe
Español. I love chorizo! I remember Doña Rafaela making me these huevos rancheros with chorizo for breakfast at my abuelito’s home. Rafaelita, as we called her, was the lady who helped with cooking and cleaning at my abuelito Oscar’s home in Chihuahua, Mexico. She was a fantastic cook, and as a child, I always wanted sunny-side-up eggs next to chorizo for breakfast when visiting. The runny yolks and chorizo flavor have no competition—I just adore it!
Huevos rancheros, also known as ranch-style eggs, are traditionally made with fried tortillas topped with sunny-side-up eggs covered in freshly made salsa. This is a variation of the traditional Mexican dish where we substitute the salsa for chorizo with pico de gallo; it’s definitely the perfect Mexican brunch
I’ll guide you through this recipe step by step with photos. The recipe card below has detailed ingredients and explanations.
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There are several kinds of chorizos. The traditional one is pork chorizo, which is high in fat. That’s why I didn’t use chorizo that often, but nowadays, many alternatives are more nutritious and lower in fat. My favorite is the V&V Supremo chicken chorizo. It is delicious and considerably has less fat than other brands. I even made a video for my YouTube channel where I tasted around a dozen different brands of chorizo, and V&V Supremo was the winner in price, flavor, and quality. They also have a beef chorizo option, which is up to you.
Making Huevos Rancheros con Chorizo
Start by chopping the vegetables.
Cook the chorizo on high-medium heat. You will know it is fully cooked when it turns bright red to a deep, dark red.
If you want a lower-fat alternative to frying the tortillas in oil, spread some cooking oil all around them and then cook them in the air fryer for 2-3 minutes or until almost toasted.
Fry Eggs
Frijoles con Chorizo: A Perfect Side for Huevos Rancheros
Huevos rancheros are always served with frijoles refritos (refried beans). You can make your own from scratch or use canned Mexican pinto or black beans for convenience. If using canned beans, add around 1/4 cup of milk when heating them. This not only enhances the flavor but also improves the texture, making the beans creamier and more delicious.
Assemble the Dish:
Place the warm tortillas on a plate, add the sunny-side-up eggs on top of the tortillas, and then add the chorizo with pico de gallo on top., serve beans next to it and sprinkle some Queso fresco or cotija on top.
The Best Huevos Rancheros with Chorizo Recipe
Equipment
- 3 pans
- 2 paper towels
- 1 Cutting board
- 1 Knife
- 1 Kithcen tongs
Ingredients
- 8 pieces corn tortilla
- 8 pieces eggs
- 7 oz chorizo
- 1/2 cup onion chopped
- 1 piece jalapeno sliced
- 2 piece Tomato chopped
- 1/4 teaspoon salt
- 1/4 cup cooking oil
- 1 cup beans black beans or pinto beans
- 1/4 cup queso fresco optional for garnish
- 1/4 cup melting cheese for beans
- 1/4 cup milk optional if using canned beans
Instructions
- Prepare the Vegetables:Start by chopping the vegetables. Slice the jalapeno, chop the onion and tomato, and set them apart.
- Cook the Chorizo:Cook 4 oz of chorizo in a large non-stick skillet. I usually don't add any oil to the pan as the chorizo already contains a lot of fat, and it cooks in its own rendered fat. It takes around 4-6 minutes on medium-high heat to be fully cooked. When the chorizo has changed to a deeper red color, add the vegetables and cook for an additional 3 minutes. Taste and add salt if needed. Cover to keep warm and set apart.
- Fry the Tortillas:In a hot pan, place the cooking oil and once it is boiling, place the tortillas in it, leaving enough space so they are not on top of each other. Toast them in the oil for around 1 minute on each side, then place them on top of a couple of paper towels to absorb the oil. For a healthier version, fry the tortillas in the air fryer by spreading a little bit of oil all over the tortilla.
- Fry the Eggs:Fry the eggs in the remaining oil and add a little salt on top.
- Assemble the Dish:Place the warm tortillas on a plate, add the sunny-side-up eggs on top of the tortillas, and then add the chorizo with pico de gallo on top.
- Prepare the Beans:Cook about 2 oz of chorizo and then add the refried beans. This is called frijoles con chorizo. Once they are hot, add the cheese on top, cover so the cheese melts, and this is ready to be served next to the huevos rancheros with chorizo.
Notes
Tips for the Best Huevos Rancheros with Chorizo
- For a delicious breakfast, add some fresh salsa taquera for extra flavor!
- Top with cotija cheese or queso fresco for added flavor.
- Use a wooden spoon to stir the chorizo and vegetables to avoid scratching your skillet.
- Store any leftover chorizo in an airtight container in the fridge for up to 3 days. You can make tacos with this chorizo mix, garnish with fresh, finely cut lettuce for tacos!
